Did I mentioned already how much I love millet? It was not a love from the first side, but well, it grew and now I use it very, very often. From salty dishes to desserts and breakfasts. Sometime I add it to cocktails and smoothies, if I need something more filling. Perfect also as aside dish next to your salad.I was already writing about the benefits of eating millet but re-writing is never a bad point, in case you missed the previous posts with millet playing a main role:
- it’s alkaline and digests easily,
- acts as a pro-biotic feeding micro-flora in your inner ecosystem,
- has lots of fibre,
- includes lots of vitamins and minerals: i.e. Magnesium, Niacin (vitamin B3)
- act as antioxidant
- gluten-free and non-allergenic.
Millet pudding is always a great choice for the breakfast. I already shared with you the recipes for a chocolate pudding with banana-apple mousse , baked apples stuffed with millet or millet with warm banana. Today I want to invite you for millet pudding with oat milk, with banana and blueberries.
- 1/2 cup of millet
- 1 and 1/2 cup of water
- 1 banana
- 2 dates
- 1 cup of oat milk
- 1/2 cup of frozen blueberries
- 1/2 tea spoon of cinnamon
- 1/2 tea spoon of virgin coconut oil
Before cooking the millet, rinse it in the water, to avoid bitter taste. You should use a tight strainer and rinse it few times in a cold and warm water.You rinse it until the water coming through the millet is completely clear. The best is to finish it with rinsing with boiling water. In that way you will make sure that millet will loose all the bitterness. Add millet in the cooking pot, add water and cook slowly for about 15 min. under cover, until millet is properly cooked and soft.
Place cooked millet in the blender jar, add coconut oil, cinnamon, dates, oat milk and banand. Blend until smooth. Place the pudding in small breakfast bowl, and top with blueberries. At this time of the year of course I use frozen blueberries. Enjoy and let me know how do you like it????